Faidley’s crab cake recipe

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If desired, pan-fry cakes in about 3 Tbsp. butter instead of oil until golden.

  • Yield: 8 Servings


  • ½ cup mayonnaise
  • 1 Tbsp Dijon mustard
  • 1 Tbsp Worcestershire sauce
  • ½ tsp hot sauce
  • 1 egg
  • 1 lb fresh jumbo lump crabmeat, drained
  • 1 cup coarsely crushed saltine crackers
  • 1 qt vegetable oil
How to Make It
  1. Whisk together first 5 ingredients until blended. Stir in crabmeat and crackers. Shape mixture into 8 patties. Place patties on a wax paper–lined baking sheet; cover and chill 1 hour.
  2. Heat oil to 375° in a large deep skillet. Fry patties, in batches, in hot oil 3 minutes on each side or until golden. Drain on a wire rack over paper towels.

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